Saláta Horiátiki (Greek Salad with Feta, Tomatoes & Olives)
Nutrition
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Salt and pepper to taste
2 cucumbers, peeled, halved lengthwise, seeded and cut into bite-size chunks
4 ripe tomatoes, cored and cut into bite-size pieces
1 green bell pepper, cored, seeded and roughly chopped
1 small red onion, peeled and thinly sliced
4 to 6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
Directions
In a large bowl, whisk together oil, vinegar, oregano, salt and pepper to make a dressing. Add cucumbers, tomatoes, peppers, onions, feta cheese and olives and toss gently to combine. Serve immediately.
4 large tomatoes
2 ears sweet corn, shucked
1 15 oz. can black beans, drained and rinsed
1 zucchini, diced
1/4 of a red onion, diced
juice of 1 lime
1 tbsp. olive oil
1 tsp. sea salt
1 cup chopped cilantro leaves
1/2 tsp. ground coriander
1/4 tsp. ground cumin
3/4 cup breadcrumbs
1/2 cup grated Cotija cheese (about 1 oz.)
Preheat the oven to 350° and grease a baking dish. Slice the very top off of your tomatoes, then use a spoon to carefully hollow them out, making sure to save the inside for another dish (soup, sauce, etc).
In a large bowl, mix together the corn, zucchini, black beans, onion, olive oil, lime juice, cilantro, salt and spices until evenly combined. Carefully, spoon them into the tomatoes until over-stuffed. If you have extra filling, place in the dish around the tomatoes.
Top each of the tomatoes with breadcrumbs and generous grating of Cotija cheese. Bake for 20 minutes, or until golden brown.
Serve with a side of crusty bread, pasta or rice.
For the dressing
1/4 cup olive oil
3 tbsp. red wine vinegar
1 tsp. salt
juice of 1/2 a lime
2 tbsp. tahini
1 tsp. dried oregano
For the salad
1 pint grape tomatoes, halved
1 large cucumber, diced
1 bunch green onions, thinly sliced (or 1/4 of a red onion, thinly sliced)
1 15 oz. can chickpeas, drained and rinsed
2 cups cooked grains, such as wheat berries ( I USED COUSCOUS)
1/4 lb. feta cheese, crumbled
1/2 cup chopped black olives (optional)
Place all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside.
Combine the remaining ingredients in a very large bowl, drizzle with dressing and toss until thoroughly combined.
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